Image credit: Mashed via YouTube
If you love using mushrooms for your dishes, then you must know these common mistakes so that you can avoid them and achieve the best results for your mushrooms. Once you’ve learned the key points to cooking mushrooms, you will taste the most flavorful and delicious mushrooms you’ve ever had. Learn these tips and tricks by Mashed on YouTube now.
#1: Do not wash the mushrooms
Washing the mushrooms before cooking brings in more water to them, they already have tons of water as is and mushrooms act like sponges so they tend to soak in more water when washed and become waterlogged. So, instead of washing them, it’s much better to brush them with damp paper towels instead.
#2: Do not cook them slowly on low heat
This causes the extra water in the mushrooms to leak out so they get steamed more than anything, and you’ll end up with soggy mushrooms when ideally all of the water should’ve evaporated before they come off the stovetop. Water is your biggest enemy when cooking mushrooms.
#3: Know when to slice them
Some mushrooms, especially smaller ones, are great when left whole, while other mushrooms with great texture which are usually wilder looking are delicious when torn instead of sliced or quartered.
#4: Do not overcrowd the pan
Overcrowding the pan and not using enough oil causes the mushrooms to not have enough space for the water to evaporate, and they’ll end up simmering to a soggy finish instead. Since they are like sponges, they will soak up all of the oil in the pan if there’s only a little, so you must use and add enough.
#5: Leave them on the heat long enough
It is quite easy to undercook mushrooms, and since they contain so much liquid, you’d want to leave them long enough to get rid of the excess liquid until they are caramelized. This will make them delicious and flavorful, just keep an eye on them so they don’t overcook either.
#6: Don’t salt the mushrooms immediately
Adding salt to the mushrooms as soon as they are in the pan causes the water to be drawn out which then results in tough mushrooms. Plus, they will have less flavor, so add the salt once the mushrooms caramelizes and the liquid has cooked out. This will ensure they have great color, flavor, and texture.
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